Easy, Cheap, One-handed Meals

Veggie Bake

I mean yeah, it doesn’t look like it came from the kitchen of a Michelin starred restaurant but it tasted good. Works out at 70p a head based on six servings.

Oven on at 160, gas mark…umm…low to medium? (I told you, I’m not a professional chef!)

frozen roasted Mediterranean vegetables
coat in olive oil
with a touch of salt & pepper
Tinned tomatoes
Dried oregano/basil  Either or both, your choice
Cheddar cheese

Veggies on the tray, coat in olive oil & sprinkle of salt & pepper. Roast for 10 minutes.
It started off like this:

I probably should’ve defrosted them first. Wouldn’t have needed to roast them for 10 minutes then. Ah well, next time.

AND THEN my friend rang. Start talking. And talking. And I forgot to set a timer!


I start again.

Right, while they’re roasting get the pasta into boiling water then simmer for 10 mins

Put the pasta, vegetables & tinned tomatoes into a dish, sprinkle cheddar and ripped up mozzarella over the top (sort of sliced & squidged mine) then put the dish in the oven for 15 mins. Enjoy!

PS. Let me know if you liked it & share your photos so I can nick them :))  I’m joking. Unless you don’t mind(!)

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